Cancun Pescado Stew

• 1 tablespoon olive oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 (8 ounce) can tomato sauce
• 5 cups water
• 12 teaspoon salt
• 1 bay leaf
• 2 carrots, thinly sliced
• 14 head cabbage, thinly sliced
• 1 teaspoon garlic powder
• 1 12 lbs firm white fish fillets, cut into pieces (I usually use sea bass or orange roughy)
• 2 tablespoons chopped parsley (optional)

1. Heat oil in large saucepan.
2. Add onion and garlic and cook until tender, about 2 to 3 minutes.
3. Add tomato sauce, water, salt, bay leaf, carrots and cabbage.
4. Bring to a boil.
5. Reduce heat and simmer for 5 minutes.
6. Add fish and simmer 5 minutes or until fish is cooked.
7. Garnish each serving with parsley, if desired.

olive oil, onion, garlic, tomato sauce, water, salt, bay leaf, carrots, cabbage, garlic, white fish, parsley

Taken from www.food.com/recipe/cancun-pescado-stew-100597 (may not work)